CROISSANTS
METHOD
1 Measure water, dry milk, sugar, salt, butter, flour,
into baking pan. Sprinkle yeast into centre of flour.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting and push start button.
4 Meanwhile, roll 1/2 cup of chilled butter slices
between two sheets of waxed paper into a
10 x 7-inch rectangle. Chill at least 1 hour.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Remove dough from pan & roll dough out to 1/4
inch thickness on a lightly-floured surface into a
12-inch square.
7 Place chilled butter on centre third of dough.
Fold each side over the buttered side.
Roll dough to 20 x 14-inch rectangle.
8 Fold dough into thirds, seal edges.
Roll into a 20 x 14-inch rectangle.
Fold and roll twice more.
Cover securely with plastic wrap.
Chill in freezer for 20 minutes.
Repeal folding and rolling 3 times.
9 Roll dough to 1/8" thickness into a 10" x l5-inch
rectangle. Cut into 6 squares.
Cut each square in half to form 12 triangles.
10 Roll each triangle loosely, starting from the wide
end. Place seam side down on greased baking pan.
11 Curve ends, Sprinkle water on top, Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
12 Brush lightly with beaten egg and water.
13 Bake at 375°F (190°C), 10 to 15 minutes, or until
golden brown and flaky.
Yield: Makes 12 croissants
1. For flaky croissants, place chilled dough on a
cool surface such as marble. Place chilled butter
in centre third of dough square. Fold each side
over buttered side.
2. Roll dough out again into a 3/8-inch-thick or
20 x 14-inch rectangle. Turn over, occasionally
flouring surface lightly to prevent sticking.
3. Fold dough in thirds to make a rectangle again.
Roll and fold dough this way twice.
4. Roll dough into a rectangle about 1/8-inch thick
or 10 x 15-inch rectangle. Cut into 6 squares. Cut
each square in half to from a total of 12 triangles.
5. Roll up each triangle, starting from the wide
end. Place seam-side down on greased baking pan.
PIZZA DOUGH
* NOTE: Water can be substituted for beer in this
recipe resulting in a crisper crust.
METHOD
1 Place beer, butter, sugar and salt into baking pan.
2 Add flour. Sprinkle yeast into centre of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting and push start button.
5 The Breadmaker will beep 3 times & the display
will fresh "END" when dough is ready.
6 Preheat your oven to 400°F (200°C).
7 Remove dough from pan and press dough into a
lightly greased 12" pizza pan.
Brush lightly with vegetable oil.
Cover dough and allow to stand 15 minutes in a
warm draft free area.
8 Spoon tomato or pizza sauce over dough, top with
your favourite ingredients & grated mozzarella
cheese.
9 Bake at 400°F (200°C) 25-30 minutes or until crust
is golden brown and cheese is bubbly.
NOTE:
For a thinner crust pizza, divide dough in half and
press into 2-12" pans.
Yield: Makes one thick pizza crust.
RECIPES
24
(1) See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result IS not satisfied,
ingredients adjustment may be needed (particularly
yeast & water). For details, please refer to the "Baking
Tips for Yeast Bread" on page 33-34.
Ingredient
* Beer
Butter
Sugar
Salt
White Flour
(1) Dry Yeast
Use Setting
Large
1 cup
1 tbsp.
2 tbsp
1 tsp.
2 3/4 cups
1 tbsp.
9
Large
3/4 cup
2 tbsp.
1 tbsp
1 tsp.
1 tbsp.
2 cups
3 tsp.
1/2 cup
1 Large (whisked together
with 1 tbsp. of cold water)
9
Ingredient
Water
Skim Milk Powder
Sugar
Salt
Butter
White Flour
(1) Dry Yeast
Butter Chilled
and Sliced
Egg
Use Setting
